CHOCOLATE CRINKLE COOKIES - Christmas Cookie
These Chocolate Crinkle Cookies are one of my favorite Christmas cookie recipes! They are also called snowcaps, and they are fudgy and soft in the middle, like a brownie, with a crisp edge covered in confectioner's sugar. They're really easy to make, and are made from a simple dough. SNOWBALL COOKIES: https://youtu.be/KpFWMkxmwz0 BUTTER SWIRL SHORTBREAD COOKIES: https://youtu.be/FeeTqU_P2fo PEANUT BUTTER THUMBPRINT COOKIES: https://youtu.be/RYz8omCl9DI SUBSCRIBE to receive more easy recipes: http://bit.ly/fifteenspatulasYT MY FAVORITE VIDEOS: Homemade Nacho Cheese Sauce: https://youtu.be/O0ISihe4DfE No-Bake Oreo Truffles: https://youtu.be/t2ZkHwn7QDI Hot Chocolate from Scratch: https://youtu.be/FYmidBGy8K4 One Pot Pasta: https://www.youtube.com/watch?v=dOO3YF2dlAE WHERE TO FIND ME BEYOND YOUTUBE: Instagram: http://www.instagram.com/fifteenspatulas Facebook: http://www.facebook.com/fifteenspatulas/ Blog: http://www.fifteenspatulas.com/ MY FAVORITE KITCHEN TOOLS: Spatulas: http://amzn.to/1kYMwCZ Nonstick Baking Mat: http://amzn.to/1OcT634 Nesting Beakers: http://amzn.to/1OcTeQ4 Kitchen Scale: http://amzn.to/1JCzwP9 The Best Tongs: http://amzn.to/1S6WccZ Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James. ----- CHOCOLATE CRINKLE COOKIES RECIPE Yield: Makes 12-14 cookies, depending on size Ingredients: 1 cup all purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 1/3 cup grapeseed oil (or vegetable oil) 2 large eggs 1 tsp vanilla extract ¾ cup confectioner’s sugar for rolling Directions: Preheat oven to 350F. In a bowl, whisk to combine the flour, cocoa, baking powder, and salt. In another bowl, whisk to combine the sugar, oil, eggs, and vanilla. Add the dry ingredients to the wet, and mix until no flour streaks remain. Chill the dough for at least 4 hours and up to overnight. Use a medium (1.5 tbsp) cookie scoop to portion out the dough, then roll into balls. They should be about 1” in diameter. Roll the balls in confectioner’s sugar until generously and completely coated, then place 12 on a sheet pan. Bake for 10 minutes, until the cookies are crinkled and the dough no longer looks raw. You want to underbake this type of cookie. Let cool slightly to set, then enjoy!